Gather the grapes when they are full grown, but before they begin
to purple. Pick from the stems a sufficient quantity to nearly
fill a large preserving kettle, and pour on them as much boiling
water as the kettle will hold. Set it over a brisk fire, and keep
it scalding hot till all the grapes have burst. Then take them
off, press out and strain the liquor, and allow to each quart a
pound of sugar stirred well in. Dissolve the sugar in the juice;
then put them together into a clean kettle, and boil and skim them
for ten minutes, or till the scum ceases to rise. When cold,
bottle it; first putting into each bottle a jill of brandy. Seal
the bottles, and keep them in a warm closet.
You may make gooseberry shrub in this manner.